In late summer, farmers' markets come alive with sun-ripened fruit and fresh herbs. Share their intense flavors with gifts of sauces and jams artfully presented in glass jars.

Jams in Jars

Jams in Jars

By August a wide variety of fruits, vegetables, and herbs -- including peaches, blueberries, plums, tomatoes, mint, and basil -- are at peak freshness and available by the bushelful. Take advantage of the seasonal abundance with homemade compotes, salsas, sauces, and spreadable fruits that are simple to make, and when jarred and refrigerated can last several weeks. Even better, these dishes make thoughtful gifts: Simply bottle and accompany with the recipe, storing instructions, and some helpful serving ideas.

Raspberry Spoon Fruit

Raspberry Spoon Fruit

A thick spoon fruit made with just-picked raspberries adds a burst of sweetness and color to cupcakes filled with fresh whipped cream. Crush 3 cups raspberries and press them through a sieve into a large saucepan (discard the seeds). Add another 7 cups raspberries, 5 1/4 cups sugar, and 3 tablespoons lemon juice; set aside for 20 minutes. Bring to a boil, stirring often, and simmer until the syrup reaches 220 degrees Fahrenheit on a candy thermometer, about 10 minutes. Cool and refrigerate, or layer with whipped cream on split cupcakes for a no-fuss dessert.